Linzer Cake

2 cups (225 grams) (8 ounces) frozen raspberries, unsweetened
1/4 cup (50 grams) granulated white sugar
lemon juice
about 2 tablespoons raspberry preserves
Linzer Torte:
1 cup (150 grams) unblanched almonds
1/2 cup (57 grams) unblanched hazelnuts
1 1/2 cups (210 grams) all purpose flour
2/3 cup (135 grams) granulated white sugar
Zest of one large lemon
1 teaspoon ground cinnamon
1/8 teaspoon ground cloves
1/4 teaspoon salt
1/2 teaspoon baking powder
14 tablespoons (195 grams) cold unsalted butter, cut into pieces
2 large egg yolks
1 teaspoon pure vanilla extract
Confectioners' (Icing or Powdered) Sugar for dusting

Note: Lemon Zest is the yellow outer rind of the lemon that contains the fruit's flavor and perfume. Can be removed with a citrus zester or grater. When removing the outer rind (zest) do not remove the white pith, which is very bitter and inedible.

Preheat the oven to 350 degrees F (177 degrees C) and position rack in the center of the oven. Place the almonds on a baking sheet and bake for about 8-10 minutes or until lightly browned and fragrant. Then place the hazelnuts on a baking sheet and bake for 15 minutes or until fragrant and the outer skins begin to flake and crack. Remove from oven and place on wire rack to cool. Once the nuts have cooled, place in a food processor and process, along with 1/2 cup (70 grams) of flour, until finely ground. Add the remaining flour, sugar, lemon zest, ground cinnamon, ground cloves, salt, and baking powder and process until evenly combined. Add the butter and pulse until the mixture looks like fine crumbs. Add the 2 egg yolks and vanilla extract and pulse until the dough just begins to come together.
Gather the dough into a ball and then divide it into two pieces, one slightly larger than the other. Wrap the smaller ball of dough in plastic wrap and refrigerate. Take the larger ball of dough and press it into the bottom and up the sides of a buttered 10 inch (25 cm) tart pan or springform pan. If using a springform pan press the dough about 1 inch up the sides of the pan.
Take the cooled raspberry preserves and spread them over the bottom of the crust. Remove the smaller ball of dough from the fridge and roll it between two sheets of wax paper into a rectangle about 10 inches (25 cm) by about 6 inches (15 cm). With a sharp knife or fluted edged pastry wheel cutter, cut the dough into 10 - 1/2 inch wide strips. Using an offset spatula gently transfer the strips to the tart pan. (If the strips are too soft simply place them in the fridge for a few minutes until firm.) Lay five strips, evenly spaced, across the torte and then turn the pan a quarter turn and lay the remaining five strips across the first five strips. Trim the edges of the strips to fit the tart pan.
Take the leftover scraps of dough and roll them into a long rope about 1/4 inch thick. Don't worry if the rope breaks. Just take the pieces of rope and place them around the outer edge of the tart where the ends of the lattice strips meets the bottom crust. Using a fork, press the rope into the edges of the bottom crust to seal the edges.
Bake the tart in a preheated 350 degree F (177 degree C) oven for about 30 - 35 minutes or until the pastry is golden brown. Let the torte cool on a wire rack before unmolding. Although you can serve this torte the same day as it is baked I like to cover and refrigerate it for a day or two before serving. This torte is best served warm with a dollop of whipped cream. Dust the top of the torte with confectioners' sugar.
This torte will keep in the refrigerator for about a week. It can also be frozen.
Serves 8.